Prawns are the ultimate in quick, healthy protein. Fresh or frozen they can be ready in minutes and, added to our fridge staple of short grain brown rice, you’ve got an interesting and tasty lunch to keep you full until tea!

Serves: 2 (or you today and tomorrow!)


1 cup short grain brown rice

1tbsp miso paste

1tsp soy sauce

1tbsp toasted sesame oil

300g prawns

A sprinkle of chilli flakes (to taste)

2 handfuls of cherry tomatoes, quartered

Salt and pepper

What to prep:

Hopefully, you’ve read our article about the things to keep in your fridge. Short grain brown rice takes a while to cook, so it’s best to prepare in advance and heat up when you need it. Here’s what to do:

Put 1 cup of rice in a saucepan, cover with boiling water about an inch over the top of the rice.

Add 1 tsp of soy sauce and bring to the boil, then cover and turn down to a really low simmer for 30 minutes, keeping an eye on it every now and again to see if it needs some more water.

By 30 minutes the rice should have soaked up all the water and have just a little bit of bite to it (if it hasn’t, either add some more water or cook it for a bit longer).

Add your 1tbsp of miso paste, 1 tbsp of toasted sesame oil and some pepper.

Mix together and keep in the fridge until you need it.

When you’re ready:

Take your rice out of the fridge and either pop it in the microwave or in a saucepan until it’s hot.

Meanwhile, heat some olive oil in a frying pan and add your prawns, with some salt, pepper and chilli flakes.

Stir fry them for 4 minutes, add in the tomatoes and cook for a further minute.

Pop them on a plate with your rice and you’re all set.